WO2017131454A1 - Method for producing paste bread frozen dough and method for producing paste cream bread by using the same - Google Patents

Abstract

The present invention relates to a method for producing paste bread frozen dough and a method for producing paste cream bread by using the same and, particularly, to a method for producing paste cream bread, capable of producing bread with a soft feel even if the bread is produced by using dough, which is kept frozen/refrigerated, and maintaining a soft bread texture even after time has passed.

Description

Manufacturing method of dormant dough for sediment bread, manufacturing method of sediment cream bread using the same

The present invention relates to a method for producing dormant dough for sediment bread and a method for producing sediment cream bread using the same. More specifically, the present invention relates to a method for producing sesame cream bread, which can produce bread having a soft touch even if it is manufactured using frozen / cold dough.

In general, sediment bread is mainly baked in various shapes such as crucian carp, carp, dinosaur, etc., and contains various sediments in the bread, so it is a snack that can be appropriately selected according to taste.

This conventional sediment bread dough is prepared by mixing salt, sugar and purified water in flour to make a thin dough, or by reducing the amount of water into a dough of bread, when diluted, you can enjoy the crispy texture when baked right away. However, as time passes, there is a problem that the crisp does not last long due to its moisture, and when manufactured with a small amount of water, there is no change in texture over time, but there is a problem that the bread is hard and the bread becomes hard.

In addition, if the bakery that sells bread directly and the headquarters that supply the raw materials for bread are different, the freshness of the bread is lowered when the bread is supplied as a finished product, and the quality of the product is different when the dough is supplied in dough. There was a problem that it could.

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing dormant dough for sediment bread, which does not deteriorate in quality when making bread with its dough while supplying it as a finished product of bread, which can provide fresh bread when distributed to a distributor. .

Still another object of the present invention is to provide a method for preparing sesame cream bread, in which the texture of bread can be kept soft.

In order to achieve the object of the present invention, the present invention comprises the steps of preparing a dough by mixing flour, salt, yeast, baking improver, milk, water by mixing in a predetermined ratio;

Preparing a sponge dough by measuring the first dough temperature and storing it in a refrigerator at a temperature of 0 to 10 ° C. for 12 to 15 hours when the temperature reaches 20 to 24 ° C .;

Preparing a second dough by mixing flour, sugar, salt, eggs, baking improving agent, butter, water and yeast as raw materials to the sponge dough;

Measuring the temperature of the second dough to reach the temperature of 25 ~ 30 ℃ primary fermentation for 10-30 minutes;

Dividing the fermented dough into a predetermined size;

Giving the divided dough a bench time for 5 to 15 minutes;

A step of wrapping 20-40 parts by weight of sediment based on 40 to 60 parts by weight of the bench-time dough;

It provides a method for producing a dormant dough for sediment bread; comprising the step of rapidly freezing the dough containing the sediment at -15 ~ 20 ℃.

In the first dough manufacturing step, the blending ratio of each component is wheat flour 45.7 ~ 60% by weight, salt 0.1 ~ 0.3% by weight, yeast 0.3 ~ 0.6% by weight, baking improver 0.2 ~ 0.4% by weight, milk 35.7 ~ 50% by weight and It is preferable that it is 1-3 weight% of water.

In the second dough, the raw material is 40 to 47.6% by weight of flour, 15 to 22.6% by weight of sugar, 1.2 to 1.6% by weight of salt, 15 to 22.6% by weight of eggs, 0.2 to 0.8% by weight of baking improving agent, and 15 to 22.6% by weight of butter. 5 to 12.6% by weight of water, 1 to 3% by weight of yeast may be included.

In order to achieve another object of the present invention, the step of thawing to form a dormant dough for sediment bread prepared in accordance with the present invention to a temperature of 15 ~ 20 ℃ forming; Fermenting the dormant dough in a fermentation chamber of 28 to 35 ° C. and a humidity of 70 to 95% for 60 to 70 minutes; Baking the secondary fermented dough at a temperature of 150 to 230 ° C. for 6 to 10 minutes to produce a sediment bread; Cooling the baked sediment bread at room temperature for 20 to 60 minutes; And a step of injecting cream into the upper surface of the cooled sediment bread.

According to the manufacturing method of the dormant dough for sediment bread according to the present invention, it can be supplied in a frozen state, it is possible to provide a fresh bread by baking the bread directly in the bakery far from the place where the dough is manufactured, the quality is also It can be kept constant.

In addition, according to the method for producing sesame cream bread according to the present invention, even if time passes, the texture of the bread is not hardened and is kept soft.

Hereinafter, the present invention will be described in more detail.

<Manufacturing method of dormant dough>

The present invention comprises the steps of preparing a first dough by mixing flour, salt, baking improver, milk, yeast, water by mixing in a predetermined ratio; Preparing a sponge dough by measuring the first dough temperature and storing it in a refrigerator at a temperature of 0 to 10 ° C. for 12 to 15 hours when the temperature reaches 20 to 24 ° C .; Preparing a second dough by mixing the sponge dough and raw materials (flour, salt, baking improving agent, sugar, egg, milk, butter, water); measuring the temperature of the second dough to a temperature of 25 ~ 30 ℃ Primary fermentation for 10-30 minutes when reached; Dividing the fermented dough into a predetermined size; Giving the divided dough a bench time for 5 to 15 minutes; A step of wrapping 20-40 parts by weight of sediment based on 40 to 60 parts by weight of the bench-time dough; It provides a method for producing a dormant dough for sediment bread; and a step of rapidly freezing the dough containing the sediment at -15 ~ 20 ℃.

In the present specification, the room temperature means 1 ° C to 30 ° C.

The manufacturing step of the first dough is a step of kneading at low speed by mixing all the ingredients in a predetermined ratio. The dough material may be flour, salt, baking improving agent, milk, yeast, water.

In the first kneading step, each compounding ratio is 45.7 to 60% by weight of flour, 0.1 to 0.3% by weight of salt, 0.3 to 0.6% by weight of yeast, 0.2 to 0.4% by weight of baking improving agent, 35.7 to 50% by weight of milk and 1 to 3 water. It is preferable that it is weight%.

The flour may be used as a main ingredient of dough, a strong powder, a gravity powder, or a mixture of strong powder and gravity powder. Wheat flour is divided into a strong component, a gravity component and a strong component according to the gluten content, which has a protein content of 11% to 13.0%. It is sticky when kneaded in water and is preferably used for making pizza dough. Gravity components are flours with a gluten content of about 10%. Gravity components may be used alone as gravity components, but may be used by mixing the strong components and gravity components in a weight ratio of 9: 1 to 8: 2. When using a mixture of strong and gravity components in the above ratio, the gluten content is about 11%, such as semi-strong powder, and the viscosity and elasticity of the dough is appropriately adjusted to obtain a chewy and soft texture at the same time.

The salt increases the taste and aroma of other ingredients and controls the fermentation of yeast. Salt is preferably 0.1 to 0.3% by weight in the first kneading step, 1.2 to 1.6% by weight in the second kneading step.

The sugar acts as a nutrient for yeast and gives sweetness to the dough. It is preferable to use 15 to 25% by weight of sugar. If it is less than 15% by weight, yeast lacks nutrients and is not sufficiently fermented, and the moisture and sweetness of bread are lowered. 25 When the weight percentage is exceeded, the sweetness and browning reaction are increased to reduce the flavor and appearance of the finished bread. On the other hand, the free water contained in the bread is strongly attracted to the sugar and is converted into bound water, which causes the aging process to be slower than the product with less sugar, increasing the softness of the product.

The yeast is a baker's yeast that causes alcohol fermentation when mixed with sugar or nutrient-floured flour, and adjusts and matures the dough to increase flavor. The yeast may use fresh yeast, or may use dry yeast or freeze-dried yeast.

Butter should be added 15-30% by weight to keep the bread's soft texture even after a long time. If the content of butter exceeds 30% by weight it may be difficult to maintain the moldability of the bread.

Water controls the viscosity of the dough, distributes each raw material evenly and hydrates and swells starch. Water is most preferably used 1 to 3% by weight in the first kneading step, 5 to 15% by weight in the second kneading step.

Bakery improvers include wheat flour, glucose, calcium carbonate, food additives (glycerin fatty acid esters, calcium carbonate, etc.) and cereal mixtures (wheat flour, vitamin C, enzymes), and any commercially available product can be used.

In the manufacturing step of the sponge dough is to measure the first dough temperature to reach a temperature of 20 ~ 24 ℃ stored for 12 to 15 hours in a refrigerator at a temperature of 0 ~ 10 ℃ to prepare a sponge dough, in the present invention In the manufacture of dough, the aging step is carried out.

Thereafter, the second dough is prepared by mixing the sponge dough and raw materials (flour, sugar, salt, eggs, baking improving agent, butter, water and yeast). When the content of the sponge dough is too large relative to the raw materials, sufficient fermentation is obtained, and when the content of the sponge dough is too small, the finished bread of the dough produced may be degraded.

The raw material is composed of flour, sugar, salt, eggs, baking improving agent, butter, water and yeast. The blending ratio of each component of the raw material is flour 40-47.6 Weight%, Sugar 15-22.6 weight%, Salt 1.2-1.6 weight%, Egg 15-22.6 weight%, Baking improver 0.2-0.8 weight%, Butter 15-22.6 weight%, Water 5-12.6 weight%, Yeast 1-3 It may be included in weight percent.

Thereafter, the temperature of the second dough is measured and when the temperature reaches 25 to 30 ° C., the first fermentation is performed for 10 to 30 minutes. The more the raw materials used, the less fermentation is better.

Thereafter, the fermented dough is divided into predetermined sizes. The division may be appropriately selected by a person skilled in the art according to the size of the bread to be prepared, for example, may be divided into 30 ~ 70g.

The divided dough is given a bench time for 5-15 minutes. The bench time is a process of fermenting the divided dough to cover the vinyl, etc., the purpose of giving the bench time is to rearrange the gluten tissue in preparation for molding. At this time, young dough is long, tired dough is short.

40-60% by weight of the bench-timed dough, 20-40% by weight of sediment is wrapped. Sediment can be made from various ingredients such as red beans, beans, chestnuts, sesame seeds, sweet potatoes, and pumpkins.

The sediment can be appropriately prepared according to the characteristics of each material by one of ordinary skill in the art. For example, the red bean sediment is added to 30 to 60 parts by weight of red beans in 100 parts by weight of water and steamed for 1 to 3 hours at a temperature of 90 ~ 100 ℃; The steamed red beans, sodium hydrogen carbonate, baking powder, salt, sugar (brown sugar and / or white sugar), a starch solution and the like, and the step of stirring; may be prepared. You can also add cinnamon powder and pine needle powder if you like.

Then, the dough containing the sediment is rapidly frozen at -15 ~ 20 ℃ to prepare a dormant dough for sediment bread.

The dormant dough thus produced is delivered to a bakery, where it is possible to manufacture sediment cream bread directly at the bakery.

<Method of making sesame cream bread>

Method for producing a sediment cream bread according to the present invention comprises the steps of thawing frozen frozen sediment bread dormant dough to a temperature of 15 ~ 20 ℃; Fermenting the dormant dough in a fermentation chamber of 28 to 35 ° C. and a humidity of 70 to 95% for 60 to 70 minutes; Baking the secondary fermented dough at a temperature of 150 to 230 ° C. for 6 to 10 minutes to produce a sediment bread; Cooling the baked sediment bread at room temperature for 20 to 60 minutes; And injecting cream into the top surface of the cooled sediment bread.

More specifically, the frozen bread dormant dough is first thawed to a temperature of 15 ~ 20 ℃ to mold, the dough is molded again with a sense of volume, at this time it can be appropriately molded in the form of the desired bread.

The dormant dough is secondary fermented for 60 to 70 minutes in a fermentation chamber of 28 ~ 35 ℃, humidity 70 ~ 95%. The dough that has been frozen by the secondary fermentation can be made into fresh bread just like the dough produced.

The secondary fermented dough is baked for 6 to 10 minutes at a temperature of 150 ~ 230 ℃ is prepared as a sediment bread. Preferably the stovetop of the oven is relatively hotter than the stovetop. For example, the upper flame is 210-230 ° C and the lower flame is 160-180 ° C.

According to one embodiment of the present invention, the surface of the second fermented dough can be coated with a dedicated varnish to produce a more shiny bread. The varnish is applied to the surface of the bread to polish the bread.

Thereafter, the baked sediment bread is cooled at room temperature for 20 to 60 minutes. This takes into account the characteristics of the cream to be injected thereafter, and the cooling step may be omitted when injecting other ingredients other than the cream.

Cream is injected into the top surface of the cooled sediment bread to prepare sebum cream bread. The bread thus prepared can be immediately packaged and distributed, and the texture of the bread is not hard but is kept soft.

The cream is injected into the bread, the step of whipping whipped to 100 ~ 150: 5 ~ 10 weight ratio of fresh cream to sugar to 800 ~ 900% of the original volume; And mixing 80 to 120 parts by weight of the custard contents at a ratio of 50 to 80 parts by weight of the whipped cream to prepare a cream for red bean cream.

The custard content consists of custard mix, milk, vanilla bean, and is prepared by mixing lightly.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are intended to be illustrative and should not be used as limiting the scope of the present invention.

Example 1

(Production of sponge dough)

55% by weight of flour, 0.2% by weight of salt, 0.5% by weight of yeast, 0.3% by weight of bakery improver, 42% by weight of milk, 2% by weight of water, and then 10 to 20 minutes at low speed (90rpm), mixed dough and sponge dough Was prepared. The internal temperature (dough completion temperature) of the prepared sponge dough was 20-25 degreeC.

The obtained sponge dough was fermented at room temperature for 1 to 3 hours and refrigerated in a refrigerator for 12 to 15 hours.

(Production of dormant dough)

The sponge dough and raw materials (45% by weight of flour, 15% by weight of sugar, 1.5% by weight of salt, 0.5% by weight of baking improving agent, 15% by weight of eggs, 6% by weight of water, 2% by weight of yeast, 5% by weight of butter) 90 rpm), the mixture was kneaded for 2 to 5 minutes, 10% by weight of butter was added, and kneaded again for 4 to 5 minutes at low speed (90 rpm) to prepare dough. The internal temperature (dough completion temperature) of the produced dough was 20-24 degreeC.

Subsequently, the dough was secondarily fermented at a temperature of 28 to 35 ° C. and a humidity of 70 to 95% for 60 to 70 minutes. The dough was divided into 40-60 g using a divider. Bench time 5-15 minutes, and wrapped 20-40g red bean paste in the center of dough. Dormant dough was prepared by rapid freezing at -18 ° C.

(Production of sesame cream bread)

After thawing the dormant dough until it is 15 ~ 20 ℃, it was again molded into a red bean bread shape. Panning was performed such that the sides did not touch the baking flat plate. The secondary fermentation was carried out for 60 to 70 minutes in a fermentation chamber of temperature 28 ~ 35 ℃, humidity 70 ~ 95%. 0.5g of varnish was applied to the surface of the secondary fermented product and baked at 150-230 ° C. for 6-10 minutes using a deck oven. The baked product was cooled at room temperature for 20 to 60 minutes and then injected with 10 to 20 g of red bean cream bread.

(Production of cream for red bean cream bread)

100 g of fresh cream and 2 g of sugar were added and whipped to 800-900% of the original size. 80 g of custard contents were mixed at a rate of 50 g of fresh cream to prepare a cream for red bean cream. The custard contents are composed of custard mix and milk in a mixing ratio of 1: 2, and are prepared by mixing lightly.

Experimental Example 1

Twelve housewives and twelve female college students were fed with red bean cream bread prepared according to Example 1 and two commercially available gum bread and bredenko products for two days, followed by attribution and preference evaluation.

The quick evaluation is based on nine factors indicative of palatability: (1) color, (2) flavor / flavor, (3) bread softness, (4) bread moistness, (5) bread and sediment texture, (6) overall texture , (7) bread known taste, (8) bread and sediment taste match, and (9) overall taste were evaluated with a perfect score of 7 points, respectively, and the average value of these 24 data was listed in Table 1. The higher these scores, the better the palatability of the bread.

Preference is shown in Table 2 based on the score obtained from the attribution evaluation.

	Bread types	Overall satisfaction	(One)	(2)	(3)	(4)	(5)	(6)	(7)	(8)	(9)
Housewife (12)	Example 1	5.4	5.8	5.3	4.8	4.8	5.0	4.9	5.3	5.2	5.1
	It bread	4.5	5.7	4.9	4.1	4.4	4.4	4.4	4.5	4.7	4.5
	Bredenko	4.0	4.2	4.1	3.7	3.8	4.3	3.8	3.8	4.2	3.9
12 female college students	Example 1	5.0	6.0	5.3	5.0	4.7	5.2	4.9	4.9	5.3	5.1
	It bread	4.4	4.9	4.3	4.3	4.4	4.7	4.8	4.8	4.7	4.3
	Bredenko	3.8	3.8	3.7	3.3	3.3	4.4	3.6	3.6	4.3	3.8

	Example 1	It bread	Bredenko
housewife	75.0%	16.7%	8.3%
Female college student	58.3%	33.3%	8.3%

As can be seen from Tables 1 and 2, it can be seen that the red bean bread prepared according to the present invention is preferred overall preference and texture, flavor. That is, it can be seen that the known satisfaction of the red bean cream bread according to the present invention is higher than the known satisfaction of other companies' red bean bread.

The texture of the bread after the passage of time has not changed much in the case of red bean cream bread prepared according to the present invention, but in the case of the red bean bread prepared according to the conventional method, the texture and taste of the bread can be seen to be greatly reduced. Therefore, according to the method of this invention, it turns out that it provides the bread which is excellent in taste and a texture, and does not have a big difference also in taste and a texture compared with the conventional red bean bread.

Claims (6)

1. Preparing a first dough by mixing flour, salt, yeast, a baking improving agent, milk and water in a predetermined ratio and kneading;

   Preparing a sponge dough by measuring the first dough temperature and storing it in a refrigerator at a temperature of 0 to 10 ° C. for 12 to 15 hours when the temperature reaches 20 to 24 ° C .;

   Preparing a second dough by mixing flour, sugar, salt, egg, baking improving agent, butter, water and yeast as the sponge dough and raw materials;

   Measuring the temperature of the second dough to reach the temperature of 25 ~ 30 ℃ primary fermentation for 10-30 minutes;

   Dividing the fermented dough into the size of 30 ~ 70g;

   Giving the divided dough a bench time for 5 to 15 minutes;

   A step of wrapping 20-40 parts by weight of sediment based on 40 to 60 parts by weight of the bench-time dough; And

   Method of producing a dormant dough for sediment bread comprising the step of rapidly freezing the dough containing the sediment at -15 ~ 20 ℃.
2. The method of claim 1,

   The mixing ratio of the first dough is wheat flour 45.7 ~ 60% by weight, salt 0.1 ~ 0.3% by weight, yeast 0.3 ~ 0.6% by weight, baking improver 0.2 ~ 0.4% by weight, milk 35.7-50% by weight, water 1-3% by weight The manufacturing method of the dormant dough for phosphorus sediment bread.
3. The method of claim 1,

   The raw material is 40 to 47.6% by weight of wheat flour, 15 to 22.6% by weight of sugar, 1.2 to 1.6% by weight of salt, 15 to 22.6% by weight of eggs, 0.2 to 0.8% by weight of baking improving agent, 15 to 22.6% by weight of butter, 5 to 12.6% of water Method for producing dormant dough for sediment bread, which is contained in an amount of 1% to 3% by weight of yeast.
4. The method of claim 1,

   The sediment is a method of producing dormant dough for sediment bread, which is a red bean sediment.
5. Thawing to form a dormant dough for sediment bread prepared according to any one of claims 1 to 4 to a temperature of 15 ~ 20 ℃ forming;

   Fermenting the dormant dough in a fermentation chamber of 28 to 35 ° C. and a humidity of 70 to 95% for 60 to 70 minutes;

   Baking the secondary fermented dough at a temperature of 150 to 230 ° C. for 6 to 10 minutes to produce a sediment bread;

   Cooling the baked sediment bread at room temperature for 20 to 60 minutes;

   Injecting a cream on the upper surface of the cooled sediment bread; Manufacturing method of sediment cream bread comprising a.
6. The method of claim 5,

   The preparation of the cream is a step of adding a fresh cream to sugar in a weight ratio of 100 ~ 150: 5 ~ 10 and whipping to 800 ~ 900% of the original volume; And

   80 to 120 parts by weight of the contents of the custard mixed with a ratio of the 50 to 80 parts by weight of the whipped cream to prepare a cream for red bean cream; manufacturing method of sediment cream bread comprising a.